Asparagus is a go–to vegetable for any meal, anytime, anywhere. I find it impressive and delicious to serve asparagus for breakfast, brunch, and weeknight dinners. Not to mention every holiday dinner. Need a quick upgrade to your meal? Asparagus. The vegetable is so versatile it can be served or prepared in almost any variation. Though asparagus has a season it should never go overlooked.
This week’s recipe is a personal favorite and popular among my friends and family. I love the cooking method of stir-frying for our star ingredient. It sears the outside resulting in a crisp and tender bite (no one likes soggy asparagus). The trick here is to use a very high heat with minimal stirring. Shiitake mushrooms add depth and a nice meaty flavor while the soy sauce and toasted sesame seed oil make a nice sauce. Stir-fried asparagus is delicious, simple, and certain to be a favorite for any meal.
Ingredients: Serves 4
- 2 tablespoons water
- 2 tablespoons soy sauce
- 2 teaspoons brown sugar
- 2 teaspoons fresh ginger, grated
- 1 teaspoon toasted sesame oil
- 1 tablespoon vegetable oil
- 1lb asparagus, trimmed and cut into 2-inch pieces
- 4oz shiitake mushrooms, sliced
- 2 green onions, sliced on a biased (only the light green part)
- Pinch of sesame seeds
- In a small bowl, combine water, soy sauce, sugar, ginger, and sesame oil. Set aside.
- Heat vegetable oil in a medium skillet (or a wok) over high heat until smoking. Add asparagus and mushrooms to pan and cook 3-4 minutes stirring occasionally. Stir in the soy sauce mixture and continue to cook for another 1-2 minutes. The asparagus should be crisp and brown on the outside with a tender inside.
- Top with green onions and sesame seeds. Enjoy.